Baking Special
BAKE A
You can’t go wrong with this classic baked treat – perfect for birthday celebrations, a picnic in the park or a family get-together recipe SOPHIE GODWIN photograph WILL HEAP
SERVES 12 PREP 20 mins COOK 15 mins EASY V ❄ un-iced
110g softened butter 110g golden caster sugar 2 large eggs ½ tsp vanilla extract 110g self-raising flour For the buttercream 150g softened butter 300g icing sugar 1 tsp vanilla extract 3 tbsp milk food colouring paste of your choice (optional)
54 BBC Good Food Middle East June 2018
1 Heat oven to 180C/160C fan/gas 4 and fill a 12-hole muffin tin with cupcake cases. Using an electric whisk, beat the butter and sugar until pale and fluffy, then whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla, flour and a pinch of salt, whisk until just combined, then spoon the mixture into the cupcake cases. 2 Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack. 3 For the buttercream, whisk the butter until soft, then add the icing sugar, vanilla extract and a pinch of salt. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in the milk. If you want coloured icing, stir in the food colouring now. Pipe or spoon onto cooled cakes. PER SERVING 349 kcals • fat 19g • saturates 12g • carbs 41g • sugars 34g • fibre none • protein 2g • salt 0.5g
Shoot director MIRIAM NICE | Food stylist KATY GREENWOOD | Stylist TONIA SHUTTLEWORTH
CUPCAKE
